stovetop lamb's breast

various dates

Breast of lamb needs slow moist cooking to make it tender. Braising will do that for us. This cut has a thick layer of fat that will render out during cooking. If you want a fat-free sauce, cook the meat separately from the rest or bake in a baking tray with drip pan.

A. stovetop lamb's breast

2016-05-14

This one is meat only, a simple pot roast with spices.

INGREDIENTS

This is what you need for 4-6 servings:

1 package lamb’s breast
olive oil garlic
S&P
1 tbsp. curry powder
1 tsp. chipotle powder
2 tbsp. dried parsley

Pic1: stovetop lamb's breast, raw veggies

Directions

Pic2: thawing out
Pic3: braising
Pic4: all done

Pic5: the meal
Pic6: leftovers
Pic7: 1 qt. lamb's broth + fat

Cut the ribs in smaller pieces that will fit easily in the pot.
Brown the pieces of meat in olive oil in a hot pan.
Pour off the excess oil. There will be more than enough from the lamb’s meat.
Add enough water or chicken stock to cover the meat halfway.
Add S&P, spices to taste. Bring to a boil.
Reduce to low heat. Cover and simmer for 2-3 hrs., until the meat is tender and the tendon sheets have softened enough for the bones to be removed easily.
Serve with fresh fruit and/or vegetables (Pic1)
Reserve the leftover broth to make sauces or soups, e.g. Lamb’s Soup.

B. with fruit and new harvest potatoes

2015-11-04

We start the same as above, add fruit and potatoes.

INGREDIENTS

This is what you need for 4-6 servings:

1 package of lamb's breast
1-2 lbs. mixed fruits
1-2 lbs. of baby potatoes, washed, unpeeled
2 cups prune juice
1 cup dried prunes
S&P
your favorite spices for lamb.

Pic8: lamb's ribs, fruit, potatoes

Directions

Pic9: brown the meat, simmer
Pic10: add fruit
Pic11: fruit, new harvest potatoes

Cut the meat so it will fit in the pan.
Brown the lamb's breast in some olive oil. (Pic2)
Arrange the meat on the bottom of a medium skillet.
Add the fruit.
I used a mix of peach, pineapple, mango and strawberries.
I also added about 2 cups of prune juice to get the braising going.
Add a layer of baby potatoes, your favorite spices and the dried prunes.
For crisper vegetables, add them 30 minutes before the meat is done.
Bring to a boil, reduce heat and cover.
Simmer on low heat for 2-3 hrs. or until the meat is tender.
It should be easy to pull the bones out from the meat without cutting.
Serve and enjoy. I did. :-)

C. with peas & carrots, potatoes

2017-04-02

Same method as B, but use peas & carrots, regular potatoes instead of fruit and peel-on potatoes.

Pic12: brown the meat, simmer
Pic13: add vegetables
Pic14: with peas & carrots, potatoes

INGREDIENTS

This is what you need for 4-6 servings:

1 package lamb’s breast
olive oil
4 potatoes
1 lb. sweet peas & carrots
S&P

Directions

Cut the ribs to size, so they’ll fit in the pot.
Brown the meat in small batches in some olive oil. (Pic2)
Add enough water to cover the meat.
Add the vegetables on top.
For crisper vegetables, braise the meat first. Add the vegetables 30 minutes before meat is done.
Add S&P, spices of choice to taste.
I like ‘Badia complete seasoning’ for this.
Bring to a boil over medium heat.
Reduce heat, cover and simmer over low heat 2-3 hrs. until the meat is tender, nearly falls off the bone.
Serve with boiled potatoes and peas and carrots.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org